Instant Pot Apple Butter
Apple Butter in an hour? We’re so in.
We fell in love with this recipe from My Heart Beets for Instant Pot Apple Butter, and with a few small tweaks are enjoying the spoils of our yearly apple picking excursion to Oak Glen with this Instant Pot Apple Butter along with AIP / Paleo Apple Cider Doughnuts and a simple Mulled Cider. Find our recipes for AIP and Paleo Apple Cider Doughnuts, Mulled Cider and our rundown of the best Oak Glen apple picking spots HERE
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While we loooooove apple butter, it’s something we often hesitate to make, simply because of the time involved and the “stick-factor.” Between the natural pectin and sugar in the apples, and the super long cook time, we’re always thrilled by the end result, but *ahem* less than thrilled by the super sticky clean-up. So, when we found this Instant Pot version from My Heart Beets, we had to give it a try.
We were super impressed by the Instant Pot’s quick cook time (about an hour total!) and found the clean up to be surprisingly simple.
We added date paste and a little maple syrup (about 1 tbsp of each), as well as the zest of one whole orange. Vanilla bean would be a beautiful addition as well.
Enjoy this apple butter as a sweet spread with charcuterie plates, on waffles or pancakes, as an unexpected topping on ice cream, alongside savory dishes like pork chops or roasted turkey. It’s lovely on roasted vegetables like sweet potatoes, butternut or acorn squash, and stirred into a latte. We think it makes a fabulous gift and can easily be canned to allow for shelf stable storage! Don’t forget to hope into the Clean Made Community on Facebook to let us know what you think!
Instant Pot Apple Butter
Adapted from My Heart Beets
Paleo, Whole 30, Vegan
INGREDIENTS
5 1/2 pounds apples, cored and cut into evenly sized pieces
1/4 cup water, apple juice, or apple cider (fresh is best!)
1 stick cinnamon
1-2 small pieces or 1/4 teaspoon of freshly grated nutmeg
5 whole cloves or 1/4 teaspoon of ground cloves
zest of one whole orange or lemon
1 pinch of kosher salt
1 Tbsp date paste and 1 Tbsp pure maple syrup (optional)
INSTRUCTIONS
Leaving the peels on, core and cut apples into evenly sized pieces.
Add the apples and liquid of choice to the Instant Pot.
If using whole spices, make a ‘bouquet garni’ by placing the spices in a large square of double thickness cheesecloth and tying closed with kitchen twine.
Use a peeler to remove large strips of zest from your lemon or orange, taking care to pull only the colored zest without the white pith which will impart too much bitterness. Add the zest and pinch of salt to the pot and align cover, Cook manually for 20 minutes at high pressure.
Allow the pressure to naturally release. (Typically 15-20 mins)
Remove the spices and using an immersion blender, puree the contents of the pot until completely smooth. Or, use a standard blender or food processor, taking care to safely blend the hot mixture by not overfilling the container, and removing the lid carefully.
Once blended, taste the mixture and take note of the thickness. Add date paste and/or maple syrup for additional sweetness, along with any additional spices or zest as desired.
Mixture should be thick and creamy. If you find it too thin or watery, use instant pot on sauté and adjust to low. Cook uncovered for 15-45 mins, stirring constantly until you’ve reached the desired thickness.
Apple butter may be stored refrigerated in an airtight jar for up to 1 week or kept in the freezer for up to 1 month.
If you’d like to preserve your apple butter by canning it, we recommend following these directions from Autostraddle and adding about 1/8 cup of lemon juice just after re-boiling the mixture. While this will change the taste a bit, it ensures you’ve lowered the PH enough to prevent spoilage.
